introduction
These Crème Brûlée Cookies mix a soft cookie and creamy custard. They have a crisp caramel top and a soft cream center. If you like soft store-bought cake cookies, try a copycat Lofthouse cookies recipe for another soft treat.
why make this recipe
You make this recipe for a sweet and rich bite. The cookie holds a small dollop of vanilla cream. The sugar on top makes a thin, crisp shell. You can make them for a party or a quiet snack. If you want a fruity twist for a party, look at these blueberry cheesecake swirl cookies for an idea.
how to make Crème Brûlée Cookies
You mix dry and wet parts, bake the cookies, add cream, and torch the sugar. Work in steps and cool the cookies before the cream goes on. For a light citrus note you can study the process used in blueberry lemon cookies for mixing tips.
Ingredients :
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup vanilla pastry cream
- 1/4 cup additional granulated sugar for topping
Directions :
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well blended.
- Gradually blend in the dry ingredients until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes until edges are golden but centers are still soft.
- Allow the cookies to cool on the baking sheet.
- Once cooled, top each cookie with a dollop of vanilla pastry cream.
- Sprinkle a thin layer of granulated sugar on top of the pastry cream.
- Use a kitchen torch to carefully caramelize the sugar until golden and crispy.
- Let the cookies sit for a few minutes before serving.
how to serve Crème Brûlée Cookies
Serve these cookies at room temperature so the cream stays soft and the top stays crisp. Place them on a small plate for each guest. You can pair them with plain tea or coffee. For a warm pairing, try a cozy maple cookie like the brown sugar maple cookies to add a deep flavor note.
how to store Crème Brûlée Cookies
Place the cookies in a single layer in an airtight container. Keep them in the fridge for up to 3 days because of the pastry cream. Let them sit at room temperature for 20 minutes before you serve so the cream softens. Do not torch the sugar again after storage.
tips to make Crème Brûlée Cookies
Use a firm pastry cream so the dollop keeps its shape. Cool the cookies well before you add the cream. When you torch the sugar, move the flame in small circles and keep the torch low. If you like a maple hint, try baking ideas from the chewy maple cinnamon cookies with white chocolate guide for spice balance.
variation (if any)
- Add a small pinch of sea salt on top after torching for a sweet-salty bite.
- Fold in a teaspoon of lemon zest to the pastry cream for a bright note.
- Swap vanilla pastry cream for chocolate pastry cream for a rich version.
FAQs (minimum three FAQ)
Q: Can I make the dough ahead?
A: Yes. Wrap the dough and chill in the fridge for up to 2 days.
Q: Can I skip the torch step?
A: You can skip it, but you lose the crisp caramel top. You can also broil very briefly, but watch closely.
Q: Can I use store-bought pastry cream?
A: Yes. Use a thick store cream and chill it before you place it on the cookie.
Q: Do the cookies travel well?
A: They travel okay if you add the cream at the last minute. Keep them cool.
Q: Can I freeze these cookies?
A: Freeze plain baked cookies without cream for up to one month. Thaw, then add cream and torch the sugar.
Crème Brûlée Cookies
- Total Time: 32 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies featuring a soft center and a crisp caramel top, filled with creamy vanilla pastry cream.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup vanilla pastry cream
- 1/4 cup additional granulated sugar for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream together the softened butter, granulated sugar, and brown sugar until smooth in a separate bowl.
- Beat in the egg and vanilla extract until well blended.
- Gradually blend in the dry ingredients until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes until edges are golden but centers are still soft.
- Allow the cookies to cool on the baking sheet.
- Top each cookie with a dollop of vanilla pastry cream.
- Sprinkle a thin layer of granulated sugar on top of the pastry cream.
- Use a kitchen torch to carefully caramelize the sugar until golden and crispy.
- Let the cookies sit for a few minutes before serving.
Notes
Serve at room temperature for best texture. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
